This guest post comes from Kate Canterbury of Capturing Como, blogger extraordinaire!
When Annette asked me if I would like to guest post on CoMo Homestead, I immediately said yes. And then I panicked. Because I am more of an eater than a grower. I have pipe dreams of growing my own foods but those ambitions are rarely realized. The one thing I have managed to grow is herbs. And not the fancy kind. More the regular stuff that you can get at the grocery store for less than I spent on supplies for growing it. But humble as it may be, parsley is my crop.
Sure it’s no tomato or zucchini, but parsley has its silent skills. And it’s easy to grow. So I have put it as the star of one of my go to meals, pasta. I love the dish because it can be adjusted to everyone’s diet (unless you’re allergic to parsley I suppose) and can be eaten anytime of the year (it tastes great warm or cold.) Plus how many meals consist of four ingredients and take less than ten minutes.
- 1c chopped parsley (if store bought, use the Italian variety)
- 1/2c olive oil
- 8oz whole wheat spaghetti
- 1tbsp minced garlic
- one can of chopped anchovies, 1/4c
Cook pasta to taste (reserving 1/2c cooking water.) During cooking time, finely mince your parsley and garlic. Add the oil and garlic to a large saucepan and cook over medium heat for two minutes. Then stir in the parsley and simmer for one more minute (if using anchovies, add at this time). Then pour over pasta. Add reserved cooking water. Stir. Sprinkle with cheese to taste.